Quiche Boats – Tortilla Style

A few months ago we had been out all day and I needed to get dinner on the table fast and get our very grumpy toddler into bed.
I didn’t have the time to mess around with making pastry or even blind baking store bought, so upon opening the pantry I had a packet of Old El Paso Stand ‘n’ stuff tortillas and thought I would try using them as the ‘shell’ for individual quiches. Low and behold it worked and they have since become a family favourite.

We have made many varieties, they are great cold, so leftovers are perfect for the kids lunch boxes and we have also made Shepherd’s pie in them and they were delicious.
Here’s how I make mine, you can add or omit to your taste.

Method –
Preheat oven to 160c fan forced.
In a fry pan over medium heat, sauté the onion, bacon, corn and asparagus for 5 minutes or until tender and add the vegeta stock powder and stir though. Remove from heat and allow to cool.
In a large bowl whisk together the eggs, cream and pepper. Add the cooled onion mix, sliced mushrooms and cheese and stir to combine.
Place your tortillas on a lined baking tray and evenly distribute the egg mix. If you like you can add extra cheese to the top.
Bake for 25 minutes and viola. I generally serve them with a garden salad for a quick and easy dinner.